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Good morning | 18th March 2010
Lamb Crown Chops with Big Chips and Crushed Peas
| 2 large Baking Potatoes |
| 2 tbsp Olive Oil |
| Salt and Pepper |
| 3 tbsp Mint Jelly |
| 225g Frozen Peas |
| 12g Butter |
| 1 tbsp Fresh Mint (chopped) |
Preheat the oven to 200ºC/400ºF/Gas 6, peel and cut the potatoes into very thick chips and place in a large non-stick roasting tray. Drizzle the chips with oil and season then bake in the oven for 35-40 minutes, turning occasionally, until golden brown and crisp.
Meanwhile place the peas in a pan of water and bring to the boil before reducing to a simmer and cook for 6-8 minutes. Drain the peas and lightly crush with a fork or potato masher before stirring in the butter and fresh mint.
Serve all together on pre-warmed plates
Purchase your ingredients below...
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Tender, well-flavoured meats and fish"
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